For the Chicken Marinade
- 1/4 cup olive oil
- Zest of 1 lime
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 tablespoon Chili Seasoning
- 1/2 teaspoon kosher salt
- 2 teaspoons chopped fresh cilantro
- 1 pound boneless skinless chicken breasts
For the Burgers
- 1 tablespoon olive oil
- 2 bell peppers, sliced
- 1/2 a red onion, sliced
- 1 teaspoon chili seasoning
- Juice of 1/2 a lime
- 4 slices Monterrey jack cheese
- 4 burger buns
Optional Toppings and Garnishes
- Store-bought guacamole
- Sour cream
- Chopped cilantro
- Combine all of the ingredients for the marinade in a large resealable bag. Place the chicken breasts in the marinade and seal the bag. Sort of smoosh the chicken around in the marinade so all of the pieces are coated. Marinate the chicken for at least 30 minutes but no longer than an hour in the refrigerator.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and peppers and stir to coat them in the oil. Add the chili seasoning and lime juice and cook the peppers and onions until they start to soften, about five to eight minutes. Transfer the cooked peppers and onions to a plate.
- Remove the chicken from the marinade and pat it dry with paper towels. In the same skillet, cook the chicken breasts on one side for about four to five minutes or until it turns golden brown. Turn the chicken and cook it on the other side for another four to five minutes or until the chicken is cooked through (the internal temperature should be 165°F).
- Place the cooked peppers and onions on top of the chicken in the skillet. Add the cheese and cover the skillet with a lid until the cheese has melted.
- Place the pepper and cheese topped chicken breasts on the hamburger buns. Top with sour cream, guacamole and chopped cilantro, if using.
Source: Girl Gone Gourmet